Description
Quick Spinach Feta Quesadillas are a weeknight lifesaver! Creamy feta, fresh spinach, and crispy tortillas make a speedy, satisfying meal.
Ingredients
- Quesadilla Base:
- Flour Tortillas (medium-sized)
- Fresh Spinach (a generous handful, about 4-5 cups packed)
- Creamy Filling & Flavor:
- Crumbled Feta Cheese (1/2 cup)
- Cream Cheese (2 tablespoons, softened)
- Garlic Powder (1/2 teaspoon)
- Onion Powder (1/4 teaspoon)
- Crisping & Serving:
- Olive Oil (for brushing tortillas)
- Salsa (for dipping)
- Sour Cream (or Greek Yogurt, for dipping)
Instructions
- Prep Your Filling:: Grab a medium bowl, friend. Toss in your fresh spinach, crumbled feta, cream cheese, garlic powder, and onion powder. Now, get in there with your hands (clean ones, of course!) or a sturdy fork and mix it all up. You want the cream cheese to soften and combine, making a sort of chunky, green paste. I always make a little mess doing this, spinach flying everywhere, but that’s part of the fun, right? It should smell wonderfully savory already.
- Warm the Pan & Oil Tortilla:: Place a large non-stick skillet over medium heat. Let it warm up for a minute or two. This is key for that beautiful golden crust. I used to rush this step, and my first quesadilla would always be pale and sad. Patience, my dear, patience! While the pan heats, brush one side of a tortilla with a little olive oil. You’ll see the oil shimmer, which means it’s ready to hit the heat.
- Assemble the First Layer of Your Spinach Feta Quesadillas:: Lay the oiled side of the tortilla down in the warm pan. Now, spoon about half of your spinach and feta mixture onto one half of the tortilla. Spread it out evenly, but please, leave a little border around the edge. This is where I sometimes get too ambitious with the filling and it all spills out later. Less is more, honestly, for a clean flip!
- Fold and Crisp:: Once the bottom tortilla starts to look lightly golden and you can smell that warm tortilla aroma, carefully fold the empty half of the tortilla over the filling. Press down gently with a spatula. Let it cook for another 2-3 minutes until it’s golden brown and crispy. I love hearing that little sizzle! You’ll feel the tortilla firming up, a good sign of deliciousness to come.
- Flip and Finish Your Spinach Feta Quesadillas:: With a confident flick of the wrist (or a gentle nudge with two spatulas, no judgment here!), flip the quesadilla over. Cook on the other side for another 2-3 minutes, until it’s equally golden and the filling is warm and gooey. You’ll see the cheese start to melt and peek out, which is a good sign. Sometimes I get a little burnt edge, but hey, adds character, right?
- Serve It Up:: Carefully slide your beautiful, crispy Spinach Feta Quesadilla onto a cutting board. Let it rest for a minute – just a minute, promise! – then slice it into wedges. Repeat with the remaining tortilla and filling. Serve immediately with your favorite salsa and a dollop of sour cream. The smell of warm feta and spinach is just so comforting and makes my kitchen feel so homey!